Rajasthani Kadhi
by Tarla Dalal
Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with 26 amazing images.
Marwadi kadhi is an authentic and traditional yoghurt based curry recipe prepared with besan and other seasoning ingredients. Learn how to make Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi |
Unlike the other popular kadhi recipes, Rajasthani kadhi is thin and watery in texture but carries a lot of spice heat with the sourness of curd. It is mainly served as a side with normal boiled rice or flavoured jeera rice, but can also accompany any type of roti.
Rajasthani Kadhi is a very popular dish in the households of the state. This healthy besan kadhi has some delicious flavours which comes from the spicy masalas used in the dish.
Tips to make Rajasthani kadhi: 1. Whisk the dahi mixture well before adding water to make it lump free. 2. Kadhi thickens as it cools down, you can adjust the consistency of kadhi by adding little water and re-heat it.
Enjoy Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with detailed step by step photos.
Rajasthani Kadhi recipe - How to make Rajasthani Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Rajasthani Kadhi
2 cups curd (dahi)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp coconut oil or oil
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1/2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
For rajasthani kadhi
- For rajasthani kadhi
- To make {span class="bold1"}rajasthani kadhi{/span}, combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the coconut oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
- Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve the {span class="bold1"}rajasthani kadhi{/span} immediately.
Rajasthani kadhi video
like rajasthani kadhi recipe
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Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | then do try other kadhi recipes also:
- Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora |
- Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi |
what is rajasthani kadhi made of?
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See the below image of list of ingredients for making rajasthani kadhi.
how to make rajasthani kadhi
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To make Rajasthani kadhi, in a deep bowl put 2 cups curds (dahi).
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Add 2 tbsp besan (bengal gram flour).
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Add 1/4 tsp turmeric powder (haldi).
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Add salt to taste.
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Mix well using a whisk. Make sure to break all the lumps.
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Add 2½ cups of water.
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Mix well again with a whisk. Keep aside
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Heat 1 tbsp oil in a deep non-stick pan.
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Add 1 stick cinnamon (dalchini).
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Add 2 cloves (laung / lavang).
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Add 2 whole dry kashmiri red chillies
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Add 1/2 tsp fennel seeds (saunf).
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Add 1/2 tsp coriander (dhania) seeds.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/4 tsp fenugreek (methi) seeds.
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Add 1/2 tsp grated ginger (adrak).
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Add 4 to 6 curry leaves (kadi patta).
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Sauté on a medium flame for a few seconds.
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Add 1/2 tsp chilli powder.
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Add the curds-besan mixture.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally.
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Serve Rajasthani kadhi hot.
pro tips to make rajasthani kadhi
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Whisk the dahi mixture well before adding water to make it lump free.
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Kadhi thickens as it cools down, you can adjust the consistency of kadhi by adding little water and re-heat it.
| Energy | 146 cal |
| Protein | 5.1 g |
| Carbohydrates | 7.4 g |
| Fiber | 0.6 g |
| Fat | 10.5 g |
| Cholesterol | 16 mg |
| Vitamin A | 198.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 11.3 mcg |
| Calcium | 212.5 mg |
| Iron | 0.4 mg |
| Magnesium | 24.2 mg |
| Phosphorus | 143.3 mg |
| Sodium | 21.8 mg |
| Potassium | 118.3 mg |
| Zinc | 0.1 mg |
Tastes good. Liked it.